WARM SURFING GOAT DAIRY CHEVRE WITH MARINATED BEETS

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WARM SURFING GOAT DAIRY CHEVRE WITH MARINATED BEETS

Recipe Courtesy of Chef Jojo Vasquez of The Plantation House, Kapalua Maui.
Course: Salad
Servings: 4 Salads
Author: Chef Jojo Vasquez

Equipment

  • Foil
  • Baking Sheet
  • Knife
  • Coffee Grinder
  • Baking Dish
  • Mixing Bowl

Ingredients

Salad

  • 2 Cups Surfing Goat Dairy Chevre
  • 2 Medium Red Beets (Recipe Below)
  • 1 Chiogga Beet (Peeled and Shaved Thin For Garnish)
  • ¼ Cup Olive Oil
  • 3 Tbs. Sherry Vinegar
  • Macadamia Nut Dukkah (Recipe Below)
  • Alaea Salt
  • Edible flowers (Begonias, Nasturtium, Chive Flowers, Marigolds)

Macadamia Nut Dukkah

  • 2 Tbs. Coriander Seeds
  • 2 Tbs. Caraway Seeds
  • 2 Tbs. Poppy Seeds
  • 2 Tbs. Black Sesame Seeds
  • 2 Tbs. White Sesame Seeds
  • 2 Tbs. Panko
  • 3 Tbs. Macadamia Nuts (Crushed)
  • 1 Tbs. Fennel Seeds
  • Salt and Pepper (To Taste)

Instructions

Prepare Roasted Beets.

  • Preheat oven to 375° F, lightly oil beets then wrap them in foil.
  • Rest wrapped beets on a baking sheet and roast for about an hour or until tender through the center.
  • When cool enough to handle, peel the skin and then dice beets.

Prepare Macadamia Nut Dukkah.

  • Preheat oven to 375° F.
  • Mix all ingredients and lay on a baking sheet.
  • Toast in oven for 5-8 min checking not to burn.
  • Blend in a coffee grinder in small batches. 
  • Season with salt and pepper.

Plate and Serve.

  • With the oven heated to 375°, place goat cheese in a baking dish and warm for 4 min.
  • In a mixing bowl, marinate beets with oil, sherry vinegar, 2 tablespoons of the dukkah, and season.
  • On the plate, dollop the warm goat cheese first. Dress goat cheese with the marinated beets and add more dukkah for texture.
  • Finish with Alaea salt and edible flowers.
  • Serve and enjoy.